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Leftover Makeover: Fish Tacos

Growing up, Friday or Saturday nights were synonymous with playing spades and eating tacos.  I looked forward to taco nights.  I believe learning how to make tacos was a rite of passage in my hometown of Saginaw, Michigan.  Tacos were made with ground beef then but when my tastes changed I switched over to ground turkey.

One day I had a lazy afternoon and didn’t want to put any effort into lunch and my stomach was calling my name.  In the refrigerator, I had a ton of vegetables while any meat that was in my possession sat frozen in the freezer.  Low and behold I had two baked tilapia fillets left over from a previous night’s dinner in the refrigerator.  They were from a dinner that went wrong.  I don’t know what possessed me to marinate the fillets in sriracha chili sauce (and sriracha chili sauce only).  My only reprieve was that I didn’t over marinate the fillets.


Under seasoning the fillets allowed me to transform the tilapia into fish tacos.  I chopped up the fillets and seasoned the fish with chipotle seasoning and black pepper.  I warmed the fish up for about five minutes in a small saucepan adding about a ¼ cup of water to the pan so the fish would not stick or burn.  I cooked two white corn tortillas on each side in a skillet using only a small amount of olive oil.

I was out of lettuce, but I had my trusty vitamin packed spinach sitting in the refrigerator.  I didn’t want to simply combine spinach and diced tomatoes for a boring salad to put on top of the tacos.  I felt the need to break from the norm and dressed up the tomatoes and spinach.  I didn’t have any salsa so I improvised.  I diced up some tomatoes and added fresh chopped cilantro to replace store bought salsa.  I dressed up the spinach by adding julienned mini sweet peppers to raw chopped spinach to make a spicy pepper & spinach slaw.   The colors jumped off the plate after I assembled my tacos. There was a party going on on the plate.   After taking one bite, my taste buds found happy.


Pepper & Spinach Slaw
6 to 7 Mini Sweet Peppers julienned
1 cup of Spinach cut into strips
1 ¼ teaspoon Spicy Mayo (Ingredients and Recipe below)

For Spicy Mayo:
¼ cup of Mayo (use your favorite brand)
¼ teaspoon of Chipolte Powder
1 tablespoon of Sriracha Chili Sauce (use more or less for your heat preference)

ONECombine Sweet Peppers and Spinach in a bowl and set aside.

TWOIn a separate bowl, combine ingredients listed for Spicy Mayo and mix well.

THREEStir 1 ¼ teaspoon of Spicy Mayo into the Sweet Peppers and Spinach.  Thoroughly combine.

FOURRefrigerate Pepper & Spinach Slaw and remaining Spicy Mayo.

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